Are you ready to tantalize your taste buds with the bold flavors of Philadelphia? Look no further than this mouthwatering Philly Cheesesteak recipe featuring tender sirloin steak, savory onions, and peppers, all smothered in melted Provolone cheese and served on toasted hoagie rolls. Whether you’re craving a hearty lunch or a satisfying dinner, this classic dish is sure to hit the spot!

Ingredients:

4 tablespoons vegetable oil, divided (or as needed)

1 sweet yellow onion, halved and thinly sliced (2-inch slices)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced

2 ½ to 3 pounds petite sirloin, thinly sliced sirloin
1 ½ teaspoons Lawry’s Seasoned Salt, or other all-purpose seasoning, divided
1 teaspoon garlic pepper, divided

8 hoagie rolls
6 tablespoons softened butter
7 ounces sliced Provolone cheese (7 1-ounce slices)

Directions:

Prepare the Beef: Begin by placing the beef in the freezer for about 20 to 30 minutes to make it easier to slice thinly.
Cook the Onions and Peppers: Heat 2 tablespoons of vegetable oil in a large sauté pan over MEDIUM-LOW heat. Add the sliced onion and bell peppers. Cook until very tender, stirring occasionally. If they start to brown, reduce the heat. Meanwhile, prepare the steak.
Slice the Steak: Remove the beef from the freezer and trim any excess fat. Slice the beef as thinly as possible across the grain. Chop the sliced steak into small pieces.

Cook the Steak: Increase the heat to MEDIUM-HIGH and add additional oil to the pan. Cook half of the chopped steak, stirring frequently, until no pink remains. Season with seasoned salt and garlic pepper. Transfer the cooked steak to a dish with the onions and peppers, leaving the juices in the pan. Repeat with the remaining steak and seasoning.
Prepare the Hoagie Rolls: Preheat the oven to 400°F. Split the hoagie rolls but do not separate them completely. Spread softened butter on the rolls and place them on a baking sheet. Bake for 3 to 5 minutes until lightly golden and toasted.
Assemble the Cheesesteaks: Drain off the juices from the pan and return it to the stove. Add back all of the cooked steak, onions, and peppers. Arrange Provolone cheese slices over the mixture and cover the pan. Cook until the cheese melts.

Serve: Use tongs to transfer the cheesy steak mixture onto the toasted hoagie rolls. Serve hot and enjoy the authentic flavors of Philly Cheesesteak!

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Serving and Storage Tips:

Serving Tips:

Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or cilantro over the assembled cheesesteaks for a burst of color and freshness.
Add Condiments: Serve with condiments such as ketchup, mustard, or hot sauce on the side for dipping or drizzling over the cheesesteaks for added flavor.

Pair with Pickles: Accompany the cheesesteaks with a side of crunchy dill pickles or pickled peppers for a tangy contrast to the rich flavors of the sandwich.
Side of Fries: Serve the cheesesteaks with a side of crispy French fries or potato wedges for a classic combination that’s sure to satisfy.
Soup or Salad: Pair the cheesesteaks with a bowl of hearty soup or a fresh garden salad for a well-rounded meal.

Wrap in Foil: For a true Philly experience, wrap each cheesesteak in aluminum foil to keep it warm and portable, perfect for picnics or on-the-go meals.

Storage Tips:

Refrigeration: Store any leftover cheesesteaks in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through before serving.

Freezing: While cheesesteaks are best enjoyed fresh, you can freeze any leftover cooked steak and vegetable mixture (without the bread and cheese) in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Individual Portions: Consider portioning the leftover cheesesteak mixture into individual servings before freezing for easy reheating and serving.
Reheating: To reheat refrigerated cheesesteaks, wrap them loosely in aluminum foil and warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, reheat in the microwave on a microwave-safe plate for 1-2 minutes, checking periodically.

Fresh Bread: If making ahead of time, store the toasted hoagie rolls separately from the steak and vegetable mixture to prevent the bread from becoming soggy. Assemble the cheesesteaks just before serving for the best taste and texture.

By following these serving and storage tips, you can enjoy delicious Philly Cheesesteaks with peppers and onions anytime, whether you’re hosting a gathering or simply craving a taste of Philadelphia’s iconic flavors!

Variations:

Mushroom Philly Cheesesteak: Add sautéed mushrooms to the steak and vegetable mixture for an earthy flavor boost.

Cheesy Bacon Philly Cheesesteak: Top the cheesesteaks with crispy bacon bits and extra melted cheese for a decadent twist.
Spicy Philly Cheesesteak: Toss sliced jalapeños or banana peppers into the steak and vegetable mixture for a spicy kick.
BBQ Philly Cheesesteak: Drizzle barbecue sauce over the cooked steak and vegetables before topping with cheese for a tangy barbecue flavor.

Buffalo Chicken Cheesesteak: Substitute sliced grilled chicken for the steak and toss with buffalo sauce before assembling the sandwiches for a zesty buffalo twist.
Teriyaki Philly Cheesesteak: Cook the steak in teriyaki sauce and stir-fry with bell peppers and onions for an Asian-inspired flavor profile.
Vegan Philly Cheesesteak: Substitute thinly sliced seitan or portobello mushrooms for the steak, and use vegan cheese and butter for a plant-based version of this classic dish.

Breakfast Philly Cheesesteak: Serve the cheesesteak mixture on toasted English muffins with scrambled eggs and melted cheese for a hearty breakfast twist.
Greek Philly Cheesesteak: Top the cheesesteaks with crumbled feta cheese, diced tomatoes, and tzatziki sauce for a Mediterranean-inspired variation.
Southwest Philly Cheesesteak: Season the steak with taco seasoning and top with salsa, avocado slices, and shredded cheese for a Tex-Mex twist.

Italian Philly Cheesesteak: Add sliced pepperoni or Italian sausage to the steak and vegetable mixture, and top with marinara sauce and melted mozzarella cheese for an Italian-inspired twist.
Hawaiian Philly Cheesesteak: Top the cheesesteaks with grilled pineapple slices, ham, and Swiss cheese for a sweet and savory Hawaiian-inspired variation.
Pulled Pork Philly Cheesesteak: Substitute pulled pork for the steak and toss with barbecue sauce before assembling the sandwiches for a Southern-inspired twist.

Keto Philly Cheesesteak: Serve the steak and vegetable mixture over cauliflower rice or lettuce wraps instead of hoagie rolls for a low-carb version of this classic dish.
Seafood Philly Cheesesteak: Substitute sliced grilled shrimp or crab meat for the steak and top with melted cheese and a squeeze of lemon juice for a seafood twist.

FAQs:

Can I use a different type of cheese? Yes, you can use any melty cheese you prefer, such as American, Swiss, or cheddar, instead of Provolone.

Can I use a different type of bread? Absolutely! Feel free to use Italian bread, ciabatta, or even baguettes for your cheesesteaks.
Can I make this recipe ahead of time? While it’s best to assemble the cheesesteaks just before serving, you can prepare the steak and vegetable mixture ahead of time and reheat it when ready to serve.
Can I omit the butter for a lighter version? Yes, you can omit the butter or use a light spread for toasting the hoagie rolls if desired.

Can I use a different cut of beef? Yes, you can use ribeye or flank steak instead of petite sirloin for a traditional Philly Cheesesteak flavor.
Can I make this recipe gluten-free? Yes, you can use gluten-free hoagie rolls or serve the steak and vegetable mixture over rice or in lettuce wraps for a gluten-free option.

With its irresistible combination of tender steak, sautéed onions and peppers, gooey Provolone cheese, and toasted hoagie rolls, this Philly Cheesesteak recipe is guaranteed to be a crowd-pleaser at any mealtime!

Philly Cheesesteak Recipe with Peppers and Onions

Author: Lusine Svetlana

Description

Instructions

Prepare the Beef: Begin by placing the beef in the freezer for about 20 to 30 minutes to make it easier to slice thinly.
Cook the Onions and Peppers: Heat 2 tablespoons of vegetable oil in a large sauté pan over MEDIUM-LOW heat. Add the sliced onion and bell peppers. Cook until very tender, stirring occasionally. If they start to brown, reduce the heat. Meanwhile, prepare the steak.
Slice the Steak: Remove the beef from the freezer and trim any excess fat. Slice the beef as thinly as possible across the grain. Chop the sliced steak into small pieces.

Cook the Steak: Increase the heat to MEDIUM-HIGH and add additional oil to the pan. Cook half of the chopped steak, stirring frequently, until no pink remains. Season with seasoned salt and garlic pepper. Transfer the cooked steak to a dish with the onions and peppers, leaving the juices in the pan. Repeat with the remaining steak and seasoning.
Prepare the Hoagie Rolls: Preheat the oven to 400°F. Split the hoagie rolls but do not separate them completely. Spread softened butter on the rolls and place them on a baking sheet. Bake for 3 to 5 minutes until lightly golden and toasted.
Assemble the Cheesesteaks: Drain off the juices from the pan and return it to the stove. Add back all of the cooked steak, onions, and peppers. Arrange Provolone cheese slices over the mixture and cover the pan. Cook until the cheese melts.

Serve: Use tongs to transfer the cheesy steak mixture onto the toasted hoagie rolls. Serve hot and enjoy the authentic flavors of Philly Cheesesteak!

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Notes

Serving Tips:

Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or cilantro over the assembled cheesesteaks for a burst of color and freshness.
Add Condiments: Serve with condiments such as ketchup, mustard, or hot sauce on the side for dipping or drizzling over the cheesesteaks for added flavor.

Pair with Pickles: Accompany the cheesesteaks with a side of crunchy dill pickles or pickled peppers for a tangy contrast to the rich flavors of the sandwich.
Side of Fries: Serve the cheesesteaks with a side of crispy French fries or potato wedges for a classic combination that’s sure to satisfy.
Soup or Salad: Pair the cheesesteaks with a bowl of hearty soup or a fresh garden salad for a well-rounded meal.

Wrap in Foil: For a true Philly experience, wrap each cheesesteak in aluminum foil to keep it warm and portable, perfect for picnics or on-the-go meals.

Storage Tips:

Refrigeration: Store any leftover cheesesteaks in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through before serving.

Freezing: While cheesesteaks are best enjoyed fresh, you can freeze any leftover cooked steak and vegetable mixture (without the bread and cheese) in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Individual Portions: Consider portioning the leftover cheesesteak mixture into individual servings before freezing for easy reheating and serving.
Reheating: To reheat refrigerated cheesesteaks, wrap them loosely in aluminum foil and warm in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, reheat in the microwave on a microwave-safe plate for 1-2 minutes, checking periodically.

Fresh Bread: If making ahead of time, store the toasted hoagie rolls separately from the steak and vegetable mixture to prevent the bread from becoming soggy. Assemble the cheesesteaks just before serving for the best taste and texture.